News — beef

This is a specific regional BBQ rub which originates from the Santa Maria Valley in Santa Barbara County, which is on the Central Coast of California. This Santa Maria tradition started around the mid-19th century and beef sirloin tri-tip is classically used and grilled over California oak. This rub is very simple, but very direct with flavors of: black pepper, garlic, hickory smoked sea salt and onion.   NOTE: If you would like to learn more about different types of foods to barbecue, grill or oven roast, please read the “Recommendations for selecting your Beef, Pork, Chicken, Turkey and Seafood”...

This Fajita Seasoning captures the Southwest Tex-Mex flavors. Grind this on your skirt steaks, chicken, shrimp, fish and vegetables and then grill, roast or stir fry to bring out the Tex-Mex flavors to your food. 1)  Evenly spray or rub, a little oil on all sides of your Beef, Pork, Chicken, Turkey or strong flavored fish like Salmon, Swordfish, Mahi Mahi or Red Snapper. 2)  Then grind the rub evenly on all sides of your meat, gently pressing it onto the surface.  The amount of rub you grind on is up to your flavor preference.  The more you grind on...